keto Taiwanese Crispy Pork Belly in Garlic Soy Sauce cover

Taiwanese Crispy Pork Belly in Garlic Soy Sauce


If you read our low-carb/keto Coffee Smoked Pork Belly recipe, you probably already know how my father-in-law loves pork belly. 

So of course, he has many different ways that he cooks up his favorite kind of meat, and this Taiwanese Crispy Pork Belly in Garlic Soy Sauce recipe is probably his most go-to recipe. 

It is a simple and straightforward recipe, that takes about 1 hr of boiling.  So go ahead, take a break and watch your favorite show while cooking the pork belly, I promise you it will be well worth the wait!  Hope you enjoy ‘Ba’s’ Taiwanese Crispy Pork Belly recipe!

keto Taiwanese Crispy Pork Belly in Garlic Soy Sauce pin 1

This dish is super low-carb/keto with virtually 0g carbs per piece and tons of fat & flavor from the pork belly, so eat up! 

The dish offers a crispy crust accompanied by a garlic soy sauce that really compliments the dish.

keto Taiwanese Crispy Pork Belly in Garlic Soy Sauce pic

For this one, the only special ingredient would probably be Japanese sake, which you can replace with Dry Sherry (or Vodka if no other option) if needed.

Now, let’s get started!

Prepping Time 5M

Cook Time 50M

Total Time 55M

Net Carb/Serv 0g

Servings 8-10 pieces

Ingredients

  • 1 1/2 lb Slice of Pork Belly (the Costco one is about 10″ in length)
  • 1/2 Inch of Ginger
  • 1 tbsp Salt
  • 3 tbsp Japanese sake
  • 2 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 Garlic Clove

Directions

1) Gather all the ingredients.

2) Thinly slice ginger into 1/8 inch slices and set aside.

3) Fill stove top pot with enough water to completely submerge entire pork belly.  Add Japanese sake, sliced ginger, salt and bring to boil.

4) Once boiling, add the entire pork belly into the stove top pot.  Bring heat down to medium low, then partially cover and cook for 40 minutes.

5) In the meantime, grind garlic with a grinder or a garlic press and add into a dipping bowl.  Add Soy Sauce, mix well, and set aside.  Note – you can make sauce in advance to allow garlic oils to steep into soy sauce.

6)  After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup).  Cut into bite-size pieces that are about 1/2 inch in width.

7) In a cast iron pan, add olive oil and bring to smoking temperature (to where oil lightly smokes).   Note – cast iron pan gets very hot, so please where mitts if you need to handle the pan.

8) Carefully add pork belly and sear both sides until golden color (about 30 seconds per side).   Note – oil will splatter during this process so be cautious.  You can sear top and bottom as well, up to personal preference.

9) Once seared, transfer to serving plate and serve with dipping sauce.

Hope you enjoy this Keto version of Taiwanese Crispy Pork Belly in Garlic Soy Sauce!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Taiwanese Crispy Pork Belly in Garlic Soy Sauce pin 2

keto Taiwanese Crispy Pork Belly in Garlic Soy Sauce cover

Taiwanese Crispy Pork Belly in Garlic Soy Sauce

The BEST Asian Low-Carb/Keto recipe for Taiwanese Crispy Pork Belly in Garlic Soy Sauce. Enjoy the taste of this delicious Taiwanese inspired dish at only ~0.0g Net Carb/Piece. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian
Keyword: ketoasianporkbelly, ketoporkbelly, ketoporkbellyrecipe, lowcarbporkbelly, porkbellyrecipes, tawaineseporkbelly
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8 Pieces
Print Recipe

Ingredients

  • 1 1/2 lb Pork Belly (the Costco one is about 10" in length)
  • 1/2 Inch Ginger
  • 1 tbsp Salt
  • 3 tbsp Japanese sake
  • 2 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 Clove Garlic

Instructions

  • Gather all the ingredients.
  • Thinly slice ginger into 1/8 inch slices and set aside.
  • Fill stove top pot with enough water to completely submerge entire pork belly. Add Japanese sake, sliced ginger, salt and bring to boil.
  • Once boiling, add the entire pork belly into the stove top pot. Bring heat down to medium low, then partially cover and cook for 40 minutes.
  • In the meantime, grind garlic with a grinder or a garlic press and add into a dipping bowl. Add soy sauce, mix well, and set aside. Note - you can make sauce in advance to allow garlic oils to steep into soy sauce.
  • After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite-size pieces that are about 1/2 inch in width.
  • In a cast iron pan, add olive oil and bring to smoking temperature (to where oil lightly smokes). Note - cast iron pan gets very hot, so please where mitts if you need to handle the pan.
  • Carefully add pork belly and sear both sides until golden color (about 30 seconds per side). Note - oil will splatter during this process so be cautious. You can sear top and bottom as well, up to personal preference.
  • Once seared, transfer to serving plate and serve with dipping sauce.

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